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Preparation Time: 25 minutes
Cooking time: 30 minutes
Serves: 6
If served as six portions provides 367 cals, 8g fat (of which 1g saturates), 5g sugar and 0.8g salt per portion.
Ingredients
- 570g (1¼lb) boneless skinless chicken breasts, cut into 1 inch cubes
- 1 tbsp olive oil
- 1 cup uncooked long grain rice
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2¼ cups reduced sodium chicken broth
- 410g (14½oz) tinned diced tomatoes, undrained
- 1 tsp dried oregano
- ½ tsp paprika
- ¼ tsp salt
- ¼ tsp pepper
- ⅛ tsp saffron threads
- ⅛ tsp ground turmeric
- 455g (1lb) uncooked medium shrimps, peeled and deveined
- ¾ cup frozen peas
- 12 pimiento-stuffed olives
- 1 medium lemon, cut into 6 wedges
Method
1. In a large skillet over medium heat, cook chicken in oil until no longer pink. Remove and keep warm. Add rice and onion to the pan; cook until rice is lightly browned and onion is tender, stirring frequently. Add garlic; cook 1 minute longer.
2. Stir in the broth, tomatoes, oregano, paprika, salt, pepper, saffron and turmeric. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes.
3. Add the shrimp, peas and olives. Cover and cook until rice is tender, shrimp turn pink and liquid is absorbed, about 10 minutes longer. Add chicken; heat through. Serve with lemon wedges.
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